Crème Fraiche Vanilla Panna Cotta with Bing Cherry Compote Recipe Courtesy of Executive Chef Karen Hatfield, Cortez Restaurant, San Francisco, CA www.cortezrestaurant.com

Serves 6-8

Cherry Compote:
1 Qt Sweet Cherries, pitted
1/4 Cup Sugar
1/2 Cup Water
1/4 Cup Ruby Port
1/2 Cup Raspberry Puree

Crème Fraiche Vanilla Panna Cotta:
4 Oz Sugar
1 Qt Cream
Pinch of Nutmeg, freshly grated 
1 Each Vanilla Bean
3 1/2 Sheets of Gelatin
1 Cup Crème Fraiche

Cherry Compote:
Combine all the ingredients and roast in the oven at 350˚ F for 15-25 minutes.

Crème Fraiche Vanilla Panna Cotta:
Bring the sugar, cream, nutmeg, and vanilla to a boil. Stir in bloomed gelatin and crème fraiche and pass it through a fine mesh sieve and cool. Pour into prepared molds. Refrigerate until set - approximately 3 hours.

To Serve:
Dip mold into hot water and unmold into a bowl. Spoon the cherry compote around the panna cotta.